PRICKLY PEAR SHAPESHIFTER
SOUR IPA WITH PRICKLY PEAR

6.5%
ABV
ON TAP, IN BOTTLES + GROWLERS

This exotic rendition of Shapeshifter was fermented on Prickly Pear concentrate, imparting the added flavours and aromas of fruit punch and bubblegum on top of the existing grapefruit qualities from the hops. The Prickly Pear tannins mingle with the hop polyphenols producing a tenacious mouthfeel with a pithy finish.

Malts: 2-Row, Golden Promise, Toasted Flaked Wheat, Pale Wheat, Carafoam, Acidulated
Hops: Azacca, Amarillo, Citra, Simcoe, Cascade
Yeast: Vermont Ale
Adjuncts: Prickly Pear Concentrate

OUR RECIPE
MASH TUN

MASH
17.2%
2-Row
53.5%
Golden Promise
10.7%
Toasted Flaked Wheat
10.7%
Pale Wheat
6.9%
Carafoam
1.1%
Acidulated
+
Mash Water - Target pH: 5.4
Ca
119ppm
Mg
9ppm
Na
13ppm
SO4
133ppm
Cl
89ppm
Mash Schedule
69.0°C
Saccharification - 45 min

SPARGE
75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 4.7
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (60 MINS)
+
Cool to 40°C

KETTLE SOUR
+
Heat to 80°C then Whirlpool and Settle
+
Post-Sour - Target pH: 3.6

WHIRLPOOL
0.6 g/L
Azacca - 40 min [0 IBUs]
0.36 g/L
Amarillo - 40 min [0 IBUs]
0.83 g/L
Citra - 40 min [0 IBUs]
0.6 g/L
Simcoe - 30 min [0 IBUs]
0.6 g/L
Amarillo - 30 min [0 IBUs]
1.31 g/L
Citra - 30 min [0 IBUs]

HEAT EXCHANGER
18.5°C
Target Temperature
1.066
Target OG
+
Final Water Profile
Ca
123ppm
Mg
13ppm
Na
75ppm
SO4
118ppm
Cl
184ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 3 days
21°C
Primary / Prickly Pear + Dry Hop - 4 days
21 ⇒ 20°C
Conditioning - 4 days
1°C
Cold Crash - 3 days

ADJUNCT ADDITIONS
15.63 g/L
Prickly Pear Concentrate - 3 days

DRY HOPPING
1.3 g/L
Simcoe - In tank for 4 days
1.3 g/L
Amarillo - In tank for 4 days
2.5 g/L
Citra - In tank for 4 days
0.6 g/L
Cascade - In tank for 4 days
1.3 g/L
Amarillo - In tank for 4 days
BRITE TANK

6.5 %
ABV (Target)
0.0
IBUs (Target)
1.016
FG (Target)
MASH TUN

MASH
17.2%
2-Row
53.5%
Golden Promise
10.7%
Toasted Flaked Wheat
10.7%
Pale Wheat
6.9%
Carafoam
1.1%
Acidulated
+
Mash Water - Target pH: 5.4
Ca
119ppm
Mg
9ppm
Na
13ppm
SO4
133ppm
Cl
89ppm
Mash Schedule
69.0°C
Saccharification - 45 min

SPARGE
75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 4.7
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (60 MINS)
+
Cool to 40°C

KETTLE SOUR
+
Heat to 80°C then Whirlpool and Settle
+
Post-Sour - Target pH: 3.6

WHIRLPOOL
0.6 g/L
Azacca - 40 min [0 IBUs]
0.36 g/L
Amarillo - 40 min [0 IBUs]
0.83 g/L
Citra - 40 min [0 IBUs]
0.6 g/L
Simcoe - 30 min [0 IBUs]
0.6 g/L
Amarillo - 30 min [0 IBUs]
1.31 g/L
Citra - 30 min [0 IBUs]

HEAT EXCHANGER
18.5°C
Target Temperature
1.066
Target OG
+
Final Water Profile
Ca
123ppm
Mg
13ppm
Na
75ppm
SO4
118ppm
Cl
184ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 3 days
21°C
Primary / Prickly Pear + Dry Hop - 4 days
21 ⇒ 20°C
Conditioning - 4 days
1°C
Cold Crash - 3 days

ADJUNCT ADDITIONS
15.63 g/L
Prickly Pear Concentrate - 3 days

DRY HOPPING
1.3 g/L
Simcoe - In tank for 4 days
1.3 g/L
Amarillo - In tank for 4 days
2.5 g/L
Citra - In tank for 4 days
0.6 g/L
Cascade - In tank for 4 days
1.3 g/L
Amarillo - In tank for 4 days
BRITE TANK

6.5 %
ABV (Target)
0.0
IBUs (Target)
1.016
FG (Target)
YOU MIGHT ALSO LIKE

  • PEAR SHAPESHIFTER
    SOUR IPA WITH PEAR
  • SHAPESHIFTER
    SOUR IPA
  • TANGERINE SHAPESHIFTER
    SOUR IPA WITH TANGERINE
  • CROSSTALK
    DRY HOPPED SOUR GOSE
  • TAPROOM HOURS
    W
    Th
    F
    Sa
    Su
    M
    Tu
  • BOTTLE SHOP HOURS
    W
    Th
    F
    Sa
    Su
    M
    Tu
  • CONTACT
    Halo Brewery
    247 Wallace Ave
    Toronto, Canada
    M6H 1V5

    416-606-7778
    info@halobrewery.com